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No-Bake Biscoff Cheesecake

No-Bake Biscoff Cheesecake
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This No-Bake Biscoff Cheesecake is an irresistibly creamy dessert featuring a crunchy caramel-spiced Biscoff cookie crust and a silky no-bake filling. Perfect for warm days or quick indulgences, it offers a unique flavor profile with minimal preparation, ready in under 30 minutes and requiring no oven.

Ingredients

Crust

  • Biscoff Cookies (about 200g or 2 cups, crushed)
  • Unsalted Butter (100g or 7 tablespoons, melted)

Filling

  • Cream Cheese (450g or 2 cups, softened)
  • Sweetened Condensed Milk (1 can, about 395g)
  • Biscoff Spread (100g or 1/2 cup)
  • Whipping Cream (240ml or 1 cup, heavy cream, whipped to soft peaks)
  • Vanilla Extract (1 teaspoon)

Instructions

  1. Prepare the Crust: Start by crushing the Biscoff cookies into fine crumbs using a food processor or a sealed bag and rolling pin. Melt your unsalted butter and combine it thoroughly with the cookie crumbs until the mixture resembles wet sand. Press this mixture firmly into the base of your springform pan or serving dish, creating an even layer that will form the crust.
  2. Make the Filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Slowly add the sweetened condensed milk, mixing steadily to avoid lumps. Next, fold in the Biscoff spread and vanilla extract until well combined. In a separate bowl, whip the heavy cream to soft peaks and gently fold it into the cream cheese mixture, ensuring the filling stays airy and light.
  3. Assemble and Chill: Pour the filling over your prepared crust, smoothing the top with a spatula. Cover the cheesecake with cling film and refrigerate it for at least 4 hours, or preferably overnight, to allow it to set perfectly and develop rich flavors.
  4. Serve and Enjoy: Once set, release the cheesecake from the pan, slice it generously, and serve. You can add extra Biscoff crumbs, whipped cream, or a drizzle of Biscoff spread on top for an eye-catching presentation.

Notes

  • Room Temperature Ingredients: Soften your cream cheese beforehand to avoid lumps in your filling.
  • Don’t Over-Mix: Fold whipped cream gently to maintain a fluffy texture in the filling.
  • Chill Time Is Key: Allow enough refrigeration time so the cheesecake firms up well and slices cleanly.
  • Crust Compression: Press the crust mixture firmly to prevent it from crumbling when you cut the cheesecake.
  • Use Quality Biscoff Spread: Higher-quality spreads yield better flavor and creaminess in the filling.

Nutrition

Keywords: no bake cheesecake, biscoff cheesecake, easy dessert, creamy cheesecake, no oven dessert, caramel cookie dessert

Find it online: https://jamescookes.com/no-bake-biscoff-cheesecake/